Asian-Inspired Chicken Salad Recipe (A Favorite Easy, Healthy Lunch)

This Asian chicken salad recipe has been one of my favorite lunch options for years. I love that it’s full of sweet and savory flavors with lots of crunch. Plus, it’s loaded with protein and nutrients to keep me full without weighing me down. And when I use leftover shredded chicken, there’s absolutely zero cooking required, making it unbelievably quick to assemble.

Recipe Highlights

Also known as Chinese chicken salad, this recipe is similar to the popular Cheesecake Factory dish, but I think it’s even better! Here’s why:

• With minimal prep time, it’s ready to eat in a total time of 20 minutes or less
• The dressing is super creamy yet completely mayo-free, making it a great option for those who, like me, are egg-free
• It’s extremely versatile and can be stored in a variety of ways so you can satisfy a variety of flavor preferences and dietary needs 
• I almost always have rotisserie chicken or Instant Pot Whole Chicken in the fridge, meaning I can just combine the ingredients and enjoy without even needing to turn on the oven
• Leftovers store well, making this salad a great meal prep option to grab and go on busy days throughout the week

Salad Ingredients

Here’s everything you need to make this Asian-inspired chicken salad recipe right away:

For the Salad

• Chicken – this recipe comes together so fast when you use cooked chicken. I love to use rotisserie chicken, leftover whole chicken, shredded chicken breasts, or grilled chicken
• Broccoli slaw – may sub shredded red cabbage or green cabbage
• Red bell pepper – may sub yellow or orange bell pepper
• Almonds – use toasted slivered or sliced almonds. Or, swap them out with peanuts oe cashews
• Green onions

For the Salad Dressing

• Orange juice and zest
• Coconut aminos – also called coconut liquid aminos, this ingredient has a similar savory taste to soy sauce but is slightly milder and sweeter. It contains 70 percent less sodium than traditional soy sauce. But if you don’t have it, you can can sub in half the amount of soy sauce, shoyu, or tamari, and mix with the same amount of water (ie: 1/4 cup soy sauce mixed with 1/4 cup water)
• Almond butter – may sub creamy peanut butter
• Toasted sesame oil
• Rice vinegar
• Fresh garlic – may sub 1/2 teaspoon garlic powder
• Fresh ginger – may sub 1/4 teaspoon ground ginger
• Salt and black pepper

How to Make This Asian Chicken Salad Recipe

1. If not using already toasted almonds, toast them in a skillet over medium heat before you begin.
2. Combine the chicken, broccoli slaw, red peppers, almonds, and green onions in a large bowl.
3. Whisk all the dressing ingredients in a small bowl.
4. Pour the dressing over the salad, and toss to ensure all the ingredients are completely coated.
5. Serve immediately, or transfer to an airtight container to store for later!

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Video: how to make asian-inspired chicken salad

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Recipe

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Asian-Inspired Chicken Salad

This quick and easy lunchtime salad with crunchy vegetables and Asian-inspired dressing won’t disappoint. Serve it wrapped in any favorite wrap or lettuce leaves, or over a bed of greens with a generous squeeze of lime.

Prep: 20 minsTotal: 20 mins

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Servings: 4 servings 1x

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Ingredients

For the Chicken Salad:

• 3 cups diced cooked chicken (about 1 lb raw)
• 1 ½ cups broccoli slaw (may substitute shredded cabbage or cole slaw mix) 
• ½ medium red bell pepper, diced
• ¼ cup slivered or sliced almonds, toasted
• 2 green onions, ends trimmed and chopped

For the Dressing:

• ½ teaspoon orange zest
• Juice of 1 orange (about 3 tablespoons)
• 3 tablespoons coconut aminos
• 2 tablespoons almond butter or peanut butter 
• 2 teaspoon toasted sesame oil
• 1 teaspoon rice vinegar
• 1 garlic clove, minced (or ½ teaspoon garlic powder) 
• ½ teaspoon freshly grated ginger (or 1/4 teaspoon ground dried ginger

For Serving:

• Lettuce wrap, salad greens, or wrap of choice (tortilla, etc)
• ½ medium avocado, diced or sliced
• For garnish: cilantro, green onion, sesame seeds, and/or toasted almonds

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Instructions

1. In a large bowl, combine the chicken, broccoli slaw, red peppers, almonds, and green onions; set aside.
2. Prepare the dressing: Add the dressing ingredients to a small bowl and whisk until smooth.
3. Pour the dressing over salad and mix until chicken and vegetable mixture is completely coated.
4. Serve scooped in lettuce leaves, over a bed of greens, or rolled into a wrap along with diced or sliced avocado, fresh cilantro, and lime wedges. Top with sesame seeds, sliced green onion, and/or additional toasted almonds.

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Notes

To toast almonds on the stovetop:

1. Place a skillet over medium heat.
2. Add sliced or slivered almonds to the hot skillet, and then cook for 6-8 minutes or until they give off a toasted aroma. Make sure to watch them closely and stir often to avoid burning.
3. Once almonds are fragrant and golden brown, transfer them to a plate to cool.

To toast almonds in the oven:

1. Preheat the oven to 350℉.
2. Place the almonds on a small sheet pan.
3. Toast in the oven for 6-8 minutes, watching closely to avoid burning.
4. Once almonds are fragrant and golden brown, remove from the oven and transfer them to a plate to cool.

Nutrition Information

• Serving Size: 1/4 of the recipe (chicken salad with dressing)
• Calories: 290
• Fat: 13 g
• (Sat Fat: 1 g)
• Sodium: 880 mg
• Carbohydrate: 12 g
• (Fiber: 3 g
• Sugar: 6 g)
• Protein: 36 g
• Cholesterol: 75 mg

Dietary

Dairy-FreeEgg-FreeGluten-freeGrain-FreePaleoWhole30

© The Real Food Dietitians

Recipe By: Jessica Beacom

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The photos in this post were taken by Megan McKeehan.

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